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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 100 |
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Jam and almond thumbprint cookies, made with ground nuts, oil and oats in addition to corn and malt syrups. Adapted from a recipe by the monks at Tassajara Zen Mountain Center in California, which is unfortunately under massive overhaul after the forest fire devestation. Ingredients:
1 cup flour |
2 cups ground almonds |
4 cups oat flour |
1/3 cup malt syrup |
1/3 cup corn syrup |
1/2 cup canola oil |
1/4 cup almond butter |
3 tbsp apple butter |
1/2 cup raspberry or blueberry jam, warmed |
Directions:
1. Preheat oven to 350F.
2. Combine the flour, almonds, and oat flour.
3. Mix together the syrups, oil, almond butter and apple butter.
4. Add to the dry ingredients (use your hands to mix it thoroughly).
5. Chill 15 minutes.
6. Roll dough into 3/4 balls, and place close together on baking sheets (they don't spread much).
7. Indent each ball and fill them with 1/2 tsp of jam.
8. Bake for 15 minutes.
9. Cool on a wire rack.
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